These rugelach, made using Ina Garten’s recipe, are sweet, buttery, and very satisfying. Opt for the filling of your choice.
- 8 ounces cream cheese at room temperature
- 1/2 - lb unsalted butter, at room temperature (2 sticks)
- 1/4 cup granulated sugar, plus 9 tablespoons
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup walnuts, finely chopped
- 1/2 cup strawberry jam. pureed if necessary
- 1 egg beaten with 1 tablespoon milk, for egg wash
Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.